Beef Chilli Con Carne

Easy dinner prep...

As much as I love cooking there are some nights where you just can't be bothered. Having to cook every meal from scratch adds up to a decent chunk of time over the day so when I do cook I try to cook in bulk which is where this recipe comes in. Chilli con carne is a weekly staple in my cooking just because it is delicious, nutritious and can go with anything or just be eaten on its own. I usually double this amount (1kg of ground beef) because then in 45-60 minutes you have 6-8 delicious meals prepped which is an entire week of dinners if wanted. This recipe is from episode 5 of my Day of Eating video series.

Servings: 4

Prep Time: 5 Minutes

Cook Time: 40 Minutes

Bulk Ingredients:

500g ground beef

2 medium red onions

2 garlic cloves

8 cherry tomatoes

1 bell pepper

1-4 chillis

240g red kidney beans

400g chopped tomatoes

Handful of fresh coriander

Spices:

2 tsp ground cumin

2 tsp smoked paprika

1 tsp oregano

10g dark chocolate (optional)

Salt & pepper

Method:

Start by preparing the onion, garlic, chilli, pepper and tomatoes before adding them to a oiled pan on medium-high heat.

Sauté the vegetables for 3-5 minutes or until the onions become slightly translucent. Then add the ground beef and break into small chunks.

Brown the ground beef for an additional 5 minutes before adding the chopped tomatoes, ground cumin, paprika, oregano, salt & pepper and dark chocolate. Stir well until combined then cover for 15 minutes on medium-low heat.

Remove the lid and add the drained red kidney beans and stir well. Cover for a further 15 minutes or up to 30 minutes on low heat.

When ready to serve add a handful of chopped coriander and mix in evenly.

This dish is great by itself or served with rice, steamed vegetables and especially guacamole. However you have it, enjoy!

Storage:

Chilli con carne will keep in a sealed container for 3-4 days in the refrigerator and up to 3 months in the freezer.